high flour 45

pumpkin puree 16g

whipped cream 9g

clear water 6g

two eggs

fine sugar 45g

salt 5g

yeast 6g

unsalted butter 3g

the method of buttered pumpkin toast

how to choose your favorite pumpkin. Step 1

Take a square amount of pumpkin puree and add fine sugar, salt and eggs, and the eggs are about the same as those in 5g of cream pumpkin toast. Step 2

Add light cream, clear water, high flour and yeast, and stir the cream pumpkin toast. Step 3

Shape the dough and expand the practice of adding softened butter to continue stirring until it comes out of the film and enters the fermented cream pumpkin toast. No shrinkage and no collapse is the way to finish the buttered pumpkin toast by fermentation. Step 5

Divide the dough into equal parts according to the amount you put, and fully exhaust and knead the buttered pumpkin toast. Step 6

Roll the dough into a tongue shape, squeeze out the bubbles on the side and roll it up. Cover the plastic wrap and wake up for 1 minutes. Step 7

After waking up, roll out and roll up the buttered pumpkin toast again. Step 8

The second serving is enough until the mold is eight to nine minutes full. Before baking, brush a layer of buttered pumpkin toast on the surface. Step 9

Preheat the oven for 18 degrees in advance, and bake for 4 minutes on the lower floor. During the period, you can cover the bread with tin foil to avoid coloring the heavier buttered pumpkin toast. Step 1

Step 11

Take out the buttered pumpkin toast immediately after baking. Put it down and cool it. Slice it and pack it.